Roasty-toasty cauliflower with turmeric and other warming spices, tossed with parsley and basil.
1/2 cup flavorless oil such as canola
1.5 teaspoons coarse salt (plus more to taste if needed)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon hot paprika
1/8 teaspoon (or a pinch or two) turmeric (see notes)
Several grinds black pepper
2 pounds cauliflower florets
2 tablespoons minced parsley
2 tablespoons minced basil
1. Preheat the oven to 450 degrees with the rack in the middle position. In a small bowl, whisk the salt and all the spices into the oil, then let sit for about 10 minutes to allow the flavors to mingle and infuse the oil.
2. Toss the cauliflower florets with the oil until thoroughly coated. Lay the florets in a single layer on a rimmed baking sheet lined with foil. Slide the baking sheet into the oven and roast for about 10 minutes, or until the florets are beginning to brown. Turn the florets over and continue roasting for another 5-15 minutes (depending on the size of cauliflower pieces), until roasty-golden brown in spots and tender enough to be pierced with a fork.
3. Remove from oven, taste and sprinkle on another pinch or two of salt if needed. Toss with parsley and basil, then serve.
I created this recipe with the brand new turmeric we just got in. It’s a single-origin heirloom variety from India, milled less than a year ago and just ridiculously good. (Go here to read more about this special turmeric and the great company we’re sourcing it from.)
My Indian friends tell me Americans tend to use too much turmeric (hello golden milk), so this recipe just calls for 1/8 teaspoon (or a pinch, if you don’t happen to have a 1/8 teaspoon measure. Who has a 1/8 teaspoon measure?). I used our heirloom variety turmeric, which is about twice as potent as other kinds. If you’re using turmeric from the grocery store, you may need to use more than I’ve called for here.